12/14/2010

Simple stuffing

This year, I finally put my foot down. At the Christmas meal my friends and I arrange every year, there was no way I would settle for any more of that rehydrated sawdust stuffing - I want meat, and plenty of it.

This stuffing worked well, so I thought I'd share the recipe in case anyone is stumped for something to a bit of extra flavour to the ol' turkey.

Good sausagemeat - essential. Get the best sausages you can find, slit them open with a knife and take the innards outBreadcrumbs - white bread, discard the crustsLemon thyme, sage - finely chopParma ham - finely(ish) chopParmesan - finely grateOnions - dice and sautee with crushed garlic and olive oilLemon juice, plenty of black pepper

Mix everything - you can do this in the saucepan you used for the onions, as long as it's cooled - you don't want to pre-cook this. Add an egg or two to bind (start off with one - I used two but that's for 16 people's worth). To mix properly, you may need to use your hands. I'm not giving quantities, as it's really up to you and as long as you get the right texture - like a burger mixture - it's hard to go wrong.

Don't be shy with the herbs - what divides sausagemeat stuffing from a burger or meatloaf is the intensity of the seasoning. Remember, people are only going to have a small square and it has to go a long way.